Cauliflower Mac n’ Cheese

Start to finish: 10 minutes
Impresses: 6

Ingredients

1 pound cauliflower florets
1 tablespoon olive oil
1 teaspoon garlic salt
3 tablespoons butter, plus more for greasing pan
2 tablespoons flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella
½ cup Italian-style panko breadcrumbs
¼ cup grated Parmesan cheese

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add cauliflower, olive oil and garlic salt to baking sheet and toss to combine. 

Roast for 30 minutes or until cauliflower starts to become golden. Set aside and keep oven at 400 F. Butter a 9-by-13-inch baking dish and set aside.

Melt 1 tablespoon butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook for 1 minute.

Slowly pour in milk, whisking constantly to avoid any lumps. Reduce heat to medium-low and let thicken for 2–3 minutes. Remove from heat and whisk in cheddar and mozzarella cheese until melted and a thick sauce has formed. 

Add cauliflower and mix to coat. Pour into prepared baking dish.

In a small bowl, melt remaining 2 tablespoons of butter. 

Add in panko and Parmesan and stir to combine. 

Sprinkle breadcrumb mixture over the cauliflower.

Bake until the top starts to brown, about 15–18 minutes.

Let cool 5 minutes before serving.